Chocolate chilli cupcakes

MAKES 21 CUPCAKES

Preparation time: 10-12 min

Baking time: 15-20 min

Dry ingredients

• 400 g sugar

• 7 ml (1½ t) bicarbonate of soda

• 100 g cocoa powder

• 250 g cake flour

• 10 ml (2 t) dried chilli flakes

• 5 ml (1 t) salt

Wet ingredients

• 250 ml (1 c) buttermilk

• 5 ml (1 t) vanilla essence

• 2 extra-large eggs

• 125 ml (½ c) oil

• 250 ml (1 c) hot water

Topping

• 100 g Bar-One chocolate bar

• 60 ml (¼ c) cream

Preheat the oven to 180 °C.

Line 21 deep muffin hollows with paper cases.

1 Mix dry ingredients in a large bowl.

2 Whisk the wet ingredients together in a large jug or a bowl.

3 Add the wet ingredients to the dry ingredients and beat for about 2 minutes until smooth and well combined.

4 Spoon the mixture into the paper cases to threequarters full.

5 Bake for 15-20 minutes or until done and a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.

6 Topping: Melt the ingredients in a glass bowl over a saucepan of boiling water or in the microwave for 1-2 minutes, stirring from time to time. Leave to cool slightly then spread over the chilli cupcakes.

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